Turn This Ship Around Pot Pie

In an effort to take a healthy spin on notoriously terrible for you meals, I scoured the internet for a healthy chicken pot pie. It was snowing outside and I wanted something warm and delicious. Success! Here is an amazingly delicious version:

I made two little mini ones along with a larger pie. There is something satisfying about enjoying your own little contained pie. Either way, really happy with how it turned out. 


Ingredients
For the crust:
1/2 cup all-purpose flour and 1/2 cup whole wheat flour, plus more for dusting
1/4 teaspoon baking powder
1/4 teaspoon fine salt
4 tablespoons cold butter, cut into small pieces
2 tablespoons skim milk

For the Filling:
3 cups low-sodium chicken broth
5 medium carrots, cut into large chunks
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
3 tablespoons all-purpose flour
1/3 cup skim milk
3 stalks celery, sliced
3 cups shredded cooked chicken breasts
1/2 cup fat-free plain Greek yogurt
1 cup frozen peas
1 1/2 tablespoon chopped parsley, 1 tablespoon chopped chives and 1 1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper

Directions
Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal.  Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.

Meanwhile, make the filling: Preheat the oven to 425 degrees.Bring the chicken broth and carrots to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and chopped herbs. Season with salt and pepper.

Transfer the filling to a 9" deep pie pan. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.

Valentine's Day via iPhone

This year we celebrated our fifth anniversary on Valentine's Day (I know, I know). I blew it on the picture taking job, but here are some photos from our lovely day/week.

 

Heart shaped baked goods are always the right choice, so I couldn't help myself with themed brownies. Ian made a salted caramel, pear ice cream to go on top. Yowza! 

We decided to really do it up and went to the highly acclaimed Chicago restaurant, graham elliot. While each bite tasted so incredible, we probably had ten to twelve bites in total. Definitely not a place you want to go if you are looking for a filling meal.

The cauliflower course (apologies for the lighting) consisted of four florets and a flower garnish, which we definitely ate to keep the meal going.

Oatmeal Pancakes

First, what a great little puzzle. This was part of bigger puzzle that was given to Ian as a birthday gift. The Rogers' are very crafty.

This morning I woke up wanting oatmeal and pancakes. Not being able to decide I just combined the two. These are both delicious and not too terrible for you. The recipe is from Smitten Kitchen, and I added in blackberries to mix things up.

Here is the full recipe:

Oatmeal Pancakes

• 3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
• 1 cup all-purpose flour
• 1 tablespoons sugar
• 2 teaspoon baking powder
• 3/4 teaspoon salt
• 3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
• 1 1/4 cups milk
• 1 cup cooked oatmeal
• 1 tablespoon honey
• 2 large eggs

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. Rub the pan generously with butter; working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake.

Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.

Birthday Cake!

It has become an annual tradition to make Ian a sour cream chocolate chip cake for his birthday. He is able to look past the sour cream and appreciate it only in cake form. I am very pleased about this transition. As I have mentioned here the first recipe I made of this cake was a fluke and since then I have been trying out recipes in an effort to recreate the goodness that was the initial cake.

Now, I sort of blew it this year and forgot a key ingredient to the frosting, so I was unable to frost it until the next day. Ian couldn't wait that long and took a piece while I wasn't looking. Evidence seen below.

The frosting I made this year was a new recipe, it happens to be the Magnolia Bakery frosting recipe, and I love, love, love it. It is easy to make and doesn't include powdered sugar. I was so happy with the way it turned out. I overwhipped it, so that is why it looks so grainy. Better luck next time.

This weekend we had some friends over for a champagne challenge. When I hear that someone doesn't like champagne, I must immediately make them feel otherwise. This was; a) fun; and b) a continuation of Ian's birthday celebration weekend.

It turned out the bottle they brought over they liked the most and not the ones we selected, therefore, they were the winners of the challenge. Here, I mostly want to highlight my artistic work on our chalkboard for the event.

Here is the recipe for the cake. It is a great blend of sweet and tart.

Ingredients:

• 2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup butter, softened 
• 1 14 cup brown sugar
• 2 eggs 
• 1 1/2 teaspoons vanilla 
• 1 cup sour cream 
• 1/2 cup milk 
• 1 cup (give or take and depending on preference) chocolate chips

Directions:

1. Preheat oven to 350°F.
2. Lightly grease 2 8in cake pans.
3. Stir flour with baking powder, baking soda and salt.
4. Beat butter with brown sugar in a separate bowl until light and fluffy.
5. Beat in eggs, one at a time, add vanilla.
6. Whisk 1/2 cup sour cream with milk.
7. On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
8. Stir in 3/4 cup chocolate chips until evenly distributed.
9. Divide batter equally between the prepared pans.
10. Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.

Five Minute Chocolate Mousse

When I saw this recipe I couldn't believe it. I love chocolate mousse, but with its temperamental consistency and heavy ingredients I rarely make it. This recipe calls for chocolate and water; that's it. Amazing! The chocolate is from the bulk selection at Whole Foods and it must be at least 70 percent cocoa solids.

Here is a video of Heston Blumenthal making the mousse. I found this to be weird and helpful.

INSTANT CHOCOLATE MOUSSE
Recipe by Herve This & Heston Blumenthal
Ingredients
4 servings

• 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped
• 1 cup (240 ml) water
• 4 tbsp sugar, optional

Method

1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.

Nothing Baking Related

I am obsessed with our engagement pictures that recently appeared in my inbox. Ian and I agreed to the engagement photos as part of our wedding package, but we were never quite sold on the idea.

However, all of this changed after we saw them. Our photographer is awesome and she did a fantastic job. Ian is smiling! I think it was a smart decision. Here are some of my favorites (photo credit: Diana Rothery): 

Late Thanksgiving

We were lucky enough to have two Thanksgivings this year! We enjoyed our first with the Shrewsbury family in Grand Rapids and the second at home. Coming home to an empty house with no food in the fridge called for a Thanksgiving feast!

We went out and bought a mini tree because someone was excited (Ian). This was the first time we have done that and the stores were like nothing we have ever seen. Our little tree is adorable though.